Honey Butter Chicken Salad with Blue Cheese & Celery | DonalSkehan.com
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Honey Butter Chicken Salad with Blue Cheese & Celery

September 07

All the elements of this honey butter chicken salad can be assembled in advance and it’s just as tasty served hot or cold. The little spicy sweet & sticky nuggets of chicken are pretty addictive on their own but alongside the crunch of romaine lettuce and tart green apple slices they make for the perfect summer salad. Add salty spiky blue cheese to the mix and you have one of my favourite meals.

  • serves Serves 6
  • time 25 minutes


  1. 1. Heat the oil in a pan over a high heat. Season the chicken with sea salt and freshly ground black pepper and the paprika and fry for 5-6 minutes until browned.
  2. 2. Add the butter, garlic and honey and cook for 2-3 minutes more then add the cider vinegar and cook for a final minute until it is all lovely and sticky.
  3. 3. Toss the celery, apple and lettuce together then add the chicken, blue cheese and pinenuts. Lightly toss and serve.

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2 tbsp olive oil 

600g skinless, boneless free range chicken thighs, cut into bite sized pieces

½ tsp smoked paprika

20g unsalted butter

2 cloves garlic, grated

40g  runny honey

1 tbsp cider vinegar

1 head celery, outer leaves discarded, thinly sliced, including leaves

2 green apples, cored and thinly sliced

1 large romaine lettuce, shredded

80g blue cheese, crumbled 

50g toasted pine nuts 

Sea salt and ground black pepper